Toast with Spinach, Duck Confit, a Fried Egg and Chimichurri Sauce

 

Toast with Spinach, Duck Confit, a Fried Egg and Chimichurri Sauce

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Watch CIA Chef Scott Samuel prepare Toast Topped with Braised Spinach, Duck Confit, an Olive Oil Fried Egg and Chimichurri Sauce.

Yield: 8 bites

Ingredients for Braised Spinach

  • 1 tbsp. garlic
  • 2 tbsp. shallots
  • 2 tbsp. olive oil
  • 1 tsp. Urfa pepper
  • 6 cups spinach, stemmed
  • 3/4 cups duck confit (recipe follows)
  • Salt and ground black pepper, to taste

Method for Braised Spinach

  1. For the braised spinach: In a large sauté pan, cook down the garlic and shallots with the olive oil, just until the garlic starts to brown. Add the urfa pepper and spinach, and sauté until just wilted. Remove from the heat and add the duck confit. Add 3 tablespoons of the chimichurri and toss to combine.

Ingredients for Fried Eggs

  • 1 tbsp. olive oil
  • 8 small eggs
  • Salt, as needed
  • Ground black pepper, as needed

Method for Fried Eggs

  1. Heat oil in a medium-sized skillet over medium heat. In about 40 seconds so the pan gets hot, crack your egg into the skillet and season with salt and pepper. (The oil should be bubbling up around the whites from the start.)
  2. Cook, rotating the skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. For a medium-cooked yolk, cook for an additional 30 seconds.

Ingredients for Duck Confit

  • 3 oz. salt
  • 6 garlic cloves, minced
  • 1/4 cup shallots, minced
  • 4 orange peel strips
  • 5 bay leaves
  • 8 cloves
  • 1 cinnamon stick, crushed
  • 8 cardamom pods
  • 20 peppercorns
  • 2 tbsp. thyme sprigs, chopped
  • 1 tbsp. rosemary, chopped
  • 3 star anise
  • 8 duck legs
  • 2 qt. duck fat, rendered

Method for Duck Confit

  1. Combine salt, garlic, shallots and orange peel together in a small bowl.
  2. In a small sauté pan, toast the bay, cloves, cinnamon stick, cardamom pods and peppercorns together until just starting to smoke; cool and grind. Add to the salt mixture and mix to combine.
  3. Coat the duck pieces with the cure.
  4. Cover and press with a weight; allow to marinate for 2 to 3 days.
  5. Wipe the remaining cure from the duck and simmer in rendered duck fat for 3 hours or until very tender.
  6. Confit should be stored, covered, in its own fat and removed, as needed.

Ingredients for Chimichurri Sauce

  • 1/2 cup parsley
  • 2 tbsp. fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup cilantro, packed
  • 4 garlic cloves, peeled
  • 3/4 tsp. dried red pepper, crushed
  • 1/4 tsp. paprika, smoked
  • 1/2 tsp. oregano
  • 1/2 tsp. ground black pepper

Method for Chimichurri Sauce

  1. Place all the ingredients in a food processor and blend; let mixture stand at room temperature for 1 hour.

Ingredients for assembly

  • Sourdough rounds, toasted, as needed
  • Chimichurri sauce, as needed

Method for Assembly

  1. Assembly: Place some warm spinach confit mixture on the toast, top with the fried egg and then a drizzle of the chimichurri sauce.

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